CINNAMON ROLLS

Dough:
2 cups milk
3/4 cup sugar
2 pkg. yeast
1/2 cup warm water
2 large eggs yolks
1 tsp. salt
7-1/4 to 8-1/4 cups flour
3/4 cup butter or margarine, softened

Heat milk and sugar over medium heat, stirring occasionally until sugar is dissolved.  Cool until lukewarm.  Sprinkle yeast over warm water in a large bowl; stir to dissolve yeast.  Let stand until foamy.

Beat milk mixture, egg yolks and salt.  With a wooden spoon add yeast and blend.  Beat in 4 cups flour then softened butter until mixture is smooth.  Gradually stir in another 2-1/4 cups flour until blended and forms a soft dough.

Grease a large bowl.  On floured surface knead dough until smooth and elastic.  Add as much flour as necessary.  Knead 8 to 10 minutes.  Place dough in greased bowl.  Let rise until double.  About 1 hour.

Cinnamon Sugar:
3/4 cup sugar
3/4 cup brown sugar
2 Tbsp. cinnamon

Brush two 13x9-pans with 2 Tbsp. butter.  Sprinkle each with 1/4 cup cinnamon sugar mixture.

8 Tbsp. butter or margarine (melted and divided)
1 1/2 cup chopped pecans

Turn dough on the floured surface; cut in half.  Roll one piece of dough into a 16x12 inch rectangle.  Brush top with 3 Tbsp. melted butter and sprinkle surface evening with 3/4 cup cinnamon sugar.  Top with half of the pecans.  Roll into log.  Repeat with other half of dough. 

Cut each log into twelve 1-1/4 inch slices.  Place in pans.  Let rolls rise until almost doubled in bulk.  Bake at 350 degrees for 35 minutes.

Glaze:
2 cups powdered sugar
2 Tbsp. orange juice